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5 from 1 vote

Vegan Chocolate Cupcakes with Basil

These vegan chocolate cupcakes are light and bouncy like Hostess cupcakes - but leagues better.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: vegan chocolate cupcake recipe, vegan chocolate cupcakes, vegan cupcake recipe
Servings: 20 cupcakes
Calories: 187kcal
Author: Stef

Ingredients

  • 1/2 C unsweetened cocoa powder
  • 2 1/2 C flour
  • 1 3/4 C sugar
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 1 C fresh basil leaves packed firmly
  • 1/2 cup soft or silken tofu
  • 1 C soy milk
  • 1 T apple cider vinegar
  • 1 T vanilla extract
  • 1/2 C oil
  • 1/2 C water

Instructions

  • In a large bowl, whisk together the cocoa powder, flour, sugar, baking soda, and salt.
  • In a food processor, chop basil finely.
  • Add the tofu, soy milk, vinegar, vanilla, and oil to the food processor and process until smooth.
  • Pour contents of the food processor into the bowl with the dry ingredients.
  • Add the water.
  • Stir together until fully combined.
  • Fill cupcake liners 3/4 full.
  • Bake at 350 F for 25 minutes or until cupcakes bounce back when touched.

Notes

The Frosting
I frosted the vegan chocolate cupcakes with vegan chocolate ganache.

Nutrition

Calories: 187kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Sodium: 160mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 110IU | Vitamin C: 1.1mg | Calcium: 25mg | Iron: 1.1mg